Hoyanosunomono ホヤの酢の物

History and Origins

It's grown on the tri-land coast. It's grown in the center of the world, with oyster shells on the rope, down the rope, and with hoya spores. They grow and fish in the sea for about three years while holding it back. The Miyagi Prefecture is responsible for 80 percent of the Hoja's production. Hoya is also known as "the pineapple of the sea" and as a food with all five flavors: sweet, sour, salt, sour, bitter. There are a lot of nutrients such astraine and glycogen, as well as zinc, vitamin E and vitamin B12, which are recognized for various physiological effects. In prefectures, the first summer is when they line up in markets and supermarkets with freshly boiled hojas, shelled, and so on. The local people eat with such things as stabs, vinegar, and other things as roasting and crouching. Since hoya is important to the quality of life, and it has a unique smell in time, many people who live far away from their home are not aware of it. However, since fresh hoya can feel the aroma of the tide and the taste of the five, eating in the country is recommended.

When It Is Eaten

It's early summers and early summers, and when it's time to go out, the hoy-angle is eaten in markets and supermarkets and in their homes. Even in restaurants, there are offered stings, vinegar and other local dishes as season flavors. Also, Yoya experts have several stores in Sendai City and are becoming popular with tourists as well as local visitors. Besides raw materials, frozen and steamed objects are also passed through the country, so they are eaten at the castle.

How It Is Eaten

The shelled hoya cuts off the draining mouth and cuts the shell with a knife. When you take yourself out, I'll take the wata and wash it. In the early stages, they are eaten with raw stabs, vinegar, and sweets, which they like. There are also localities, such as roasting, chicken, rice and pasta.

Recipe — Serves 4

Ingredients

• 120 g（） sea squirt
• 100 g（1） cucumber
• 1 g（1%） salt
• 10 g ginger
• 1 myoga ginger
• 2 g（2） green shiso
• Mix: 1 tbsp1/2 soy sauce
• Mix: 3 tbsp vinegar
• Mix: 2 tsp mirin

Method

1. Choa dropped her internal organs and washed them thoroughly and then cut them to 1cm wide. A cucumber is cut into two sides, divide into eight pieces, and shake salt into pieces, and drain water. I'll cut the blue color in a slice, though it's a piece of ginger. A cut of blue fresh water will be exposed to water, and the ac will be removed and the water will be kept clean.
2. I mix the soy sauce, vinegar and garlic, and make a flavor for it.
3. The hoa is one-third of the taste A's taste and add a low flavor.
4. I'm going to put a bowl of hot water on the vessel, and then I'm going to put another flavor A on it.
5. On the scale of the sun, but on the horizon, it's blue.
6. When light falls, it gives off a characteristic smell, so it uses something fresh. If it's big, it's about 30 grams long.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.